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Nutrition Facts
Serving Size 1 (819g) Recipe makes 4 servings
Calories 575
Calories from Fat 212		(36%)
Amount Per Serving		%DV
	Total Fat 23.6g	36%
	Saturated Fat 11.9g	59%
	Monounsaturated Fat 8.1g
	Polyunsaturated Fat 2.2g
	Trans Fat 0.0g
Cholesterol 71mg		23%
Sodium 1399mg		58%
Potassium 1167mg		33%
Total Carbohydrate 59.6g		19%
	Dietary Fiber 4.6g	18%
	Sugars 14.4g
Protein 31.2g		62%
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Garlic Tomato Soup

Recipe #28160 | 50 min | 20 min prep | add private note

⁽¹⁾ RATE IT NOW Print Recipe

By: Mille® ™
May 13, 2002

This savoury soup can easily be made in bigger batches and will last very well in the freezer.

SERVES 4 -6 (change servings and units)

Ingredients

64 fluid ounces hearty chicken stock
4-6 large very ripe garden tomatoes, cleaned,peeled and chopped
1 large sweet onion, peeled and in chunks
3 tablespoons chopped garlic
1/2 loaf crusty sourdough French bread, cut into bite-size pieces
1/2 lb brie cheese, cut into bite-size pieces
1/8 cup chopped cilantro

Directions

1
Combine chicken stock, tomatoes, onions and garlic into a large soup pot.
2
Bring to a boil, cover, and simmer for ½ hour.
3
Add salt and pepper to taste.
4
In a separate bowl, combine the bite-size bread and cheese.
5
Divide this mixture into 4-6 soup bowls, fill with hot soup, and garnish with chopped cilantro.

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Featured Reviews for This Recipe

From: * Pamela *

On Jan 22, 2007

This soup was ok. I had some leftover brie left over from making Creamy Cauliflower and Brie soup and I decided to try this recipe. I used canned tomatoes flavoured with garlic and olive oil instead of fresh and a leftover brown dinner roll instead of the sour dough. I did not use the cilantro because it is not my favourite. This soup does freeze well!

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